Icebox cakes are an easy, no-bake dream to make! Simply layer cookies with sweetened whipped cream and refrigerate – after a few hours the cookies absorb the whipped cream and soften, becoming cake-like.
Traditionally made as a whole cake, these individual “mini cakes” are perfect when you need to serve a crowd (or a dinner for two). The possible combinations of cookies and whipped cream are endless; we’ve given you three delicious versions to get you started!
Peanut Butter Cup Icebox Cakes (makes 6 cakes; can be scaled up or down) :
- 1 cup well chilled heavy cream
- 1/4 cup confectioner’s sugar
- 1/4 cup peanut powder, plus extra for topping
- 30 chocolate wafer cookies
Line a baking sheet with waxed or parchment paper.
Place the heavy cream, confectioner’s sugar and peanut powder in a medium bowl and beat till soft peaks form (do not over beat). Working on your prepared baking sheet, place about a tablespoon of the whipped cream on one of the cookies. Top with another cookie and press gently, till the whipped cream comes to the edges. Repeat with more whipped cream and cookies till you have a stack of 5 cookies, topping the 5th cookie with a dollop of the whipped cream. Refrigerate for 2 hours or overnight. Sprinkle with additional peanut powder before serving.
Gingerbread Icebox Cakes (makes 6 cakes; can be scaled up or down):
- 1/4 teaspoon each ground ginger, nutmeg, cloves, cinnamon
- 1 cup well chilled heavy cream
- 1/4 cup confectioner’s sugar
- 30 thin ginger cookies
Line a baking sheet with waxed or parchment paper.
Combine the spices in a small bowl. Place the heavy cream, confectioner’s sugar and half the spice blend in a medium bowl, and beat till soft peaks form (do not over beat). Working on your prepared baking sheet place about a tablespoon of the whipped cream on one of the cookies. Top with another cookie and press gently, till the whipped cream comes to the edges. Repeat with more whipped cream and cookies till you have a stack of 5 cookies, topping the 5th cookie with a dollop of the whipped cream. Refrigerate for 2 hours or overnight. Sprinkle with some more spice blend before serving.
Berries and Cream Icebox Cakes (makes 6 cakes; can be scaled up or down):
- 1 cup freeze dried strawberries, plus extra for topping
- 1 cup well chilled heavy cream
- 1/4 cup confectioner’s sugar
- 12 full size graham crackers, broken in half (for a total of 24 squares)
Line a baking sheet with waxed or parchment paper.
Pulverize the strawberries to a fine powder. Place in a medium bowl along with the heavy cream and confectioner’s sugar and beat till soft peaks form (do not over beat). Working on your prepared baking sheet, place 1 – 2 tablespoons of the whipped cream on one of the cookies. Top with another cookie and press gently, till the whipped cream comes to the edges. Repeat with more whipped cream and cookies till you have a stack of 4 cookies, topping the 4th cookie with a dollop of the whipped cream. Refrigerate for 2 hours or overnight. Place a strawberry in the whipped cream prior to serving.
